42 FRIENDLY CIRCLE—1949

Rice Crispie Cake
% c. each b. sugar, butter and corn syrup, 2 tbsps. cocoa,
if desired, % tsp. vanilla. Stir in saucepan and bring to a boil.
Stir syrup into 1 box rice crispies. —Eva Crawford.

Date Dainties

Sift flour and measure 5 tbsps., sift second time with 2
tsps. baking powder, combine with 1 lb. chopped dates, 1 c.
ch. nuts, 34 c. sugar, % tsp. salt, 1 tsp. vanilla, 3 eggs, un-
beaten. Bake in oiled shallow pan in moderate oven for 45
mins. Cut in squares. Sprinkle with icing sugar.

—Eva Crawford.

Toffee Balls

2 pkgs. McIntosh toffee, 2 tbsps. cream, half cup nuts
(optional) rice crispies or cornflakes. Melt toffee over hot
water, add cream, mix in other ingredients. Form into balls
and place on wax paper until cold. —M. Coleman.

Cornflake Kisses

2 egg whites, beaten stiff, half cup white sugar beaten
into eggs, 2 cups cornflakes, 1 cup chopped dates, half cup
nuts, vanilla. Drop on well greased pan, bake in moderate
oven. Leave kisses in pan until cool.

Cocoanut Cookies

.34 cup each butter and brown sugar, 1 egg, vanilla, 1%
cups flour, % tsp. soda, % tsp. cream of tartar, 1 cup cocoa-
nut. Drop on well greased pan, flatten with fork which has
been dipped in milk or cream. Bake in moderate oven.

Porcupines
2 stiffly beaten egg whites, add half cup white sugar,
pinch salt. Stuff dates with nuts (if desired), roll in egg
white, then in cocoanut. Bake in moderate oven until
delicately browned.

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